ROASTED VEGETABLES WITH PECAN GREMOLATA

Roasted Vegetables with Pecan Gremolata image

Categories Food Processor Side Roast Thanksgiving Parmesan Lemon Pecan Root Vegetable Fall Brussels Sprout Parsley Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 11

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Ingredients

1 pound medium carrots, peeled, halved lengthwise, then crosswise
1 pound medium parsnips, peeled, cut in half lengthwise, then crosswise
1 pound turnips, peeled, halved, cut into 1-inch-thick wedges
1 1/4 pounds brussels sprouts, trimmed, halved
6 tablespoons olive oil, divided
3/4 cup pecans
1/4 cup grated Parmesan cheese (about 1 ounce)
1/4 cup finely chopped fresh parsley
2 tablespoons fresh lemon juice, divided
1 tablespoon finely grated lemon peel
1 small garlic clove, minced

Steps:

Preheat oven to 425°F. Toss carrots, parsnips, turnips, and brussels sprouts in large bowl with 3 tablespoons oil. Transfer to rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour. Transfer vegetables to large platter; cool.
Using on/off turns, chop pecans in processor until coarsely ground. Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil. Season gremolata to taste with salt. Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice. Sprinkle gremolata over vegetables just before serving.

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Yaqoob Nasir

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Loved this recipe! The roasted vegetables were so flavorful and the pecan gremolata was the perfect finishing touch.

Sandip Tharu

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I followed the recipe exactly and the dish turned out great. The vegetables were roasted perfectly and the pecan gremolata was delicious.

Deleon Jarmon

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I found the recipe easy to follow and the end result was delicious. I will definitely be making this again!

Precious Oluchi

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Roasted vegetables were a bit dry. Otherwise, it was a good recipe.

Amber Browne

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I've made this dish several times now and it's always a favorite. The vegetables are always roasted to perfection and the pecan gremolata is the perfect finishing touch.